Chang Mai Broth

I’ve been lucky enough to visit Thailand twice now, and it is one of my all time favourite culinary experiences. The street food is amazing and this one-pan wonder is simply sensational. I did it recently on BBC Kitchen Café and it really gives you a taste of Thailand. It also embraces all of the key components of Thai Street Food – fast, aromatic and healthy! Enjoy!

Ingredients

1 tin of quality coconut milk

4 kaffir lime leaves, finely sliced

2 sticks fresh lemongrass, finely chopped

2 shallots, peeled and sliced

1 bunch spring onions, shredded

1 large thumb of root ginger, peeled and finely sliced

2 cloves garlic, peeled and finely sliced

2 green chilli, seeds removed and sliced

50g fresh coriander, shredded including stems

Approx 1 teaspoon palm sugar (x3 if replacing with caster sugar)

1-2 teaspoons fish sauce Juice and zest of 1 lime

Pre-cooked chicken leg picked (optional)

Pre-cooked noodles (optional)

Method

1. Have all the ingredients prepared and ready to cook.

2. Place the coconut milk into a pan, rinse the tin with cold water to the top and pour this into the same pan. Place on a medium heat to a simmer.

3. Add the lemongrass, shallot, spring onions, ginger, garlic and the chilli, add a small pinch of salt and a grind of pepper, bring the broth to the boil, reduce the heat immediately and simmer for 2 minutes before removing from the heat.

Graeme Pallister

I'm Graeme,chef proprietor at 63 Tay Street. Over the years I've been lucky enough to work in some of Scotland's best restaurants with some of the best chefs and producers the country has to offer. I now live in Perth with my young family and as well as running 63, have been involved in some amazing local initiatives to get schools and communities involved in the principals of good food. Simple Honest Local. its my mantra, I live and breathe it. Hope you enjoy my musings.... G